Tar-Heel Ribs

Quick look

This recipe for grilled spareribs also includes a tangy Georgia-style sauce below.

Ingredients

8 to 10 cups water

1 cup cider vinegar

1 teaspoon crushed red pepper flakes

1 rack (about 3 pounds) pork spareribs

2 teaspoons salt

2 cups cider vinegar

2 tablespoons firmly packed dark brown sugar

1 tablespoon molasses

1 1/4 teaspoons crushed red pepper flakes

1/2 teaspoon black pepper

1/2 teaspoon salt

Ingredients

3/4 cup ketchup

3 tablespoons cider vinegar

3 tablespoons firmly packed dark brown sugar

2 tablespoons bourbon

1 tablespoon molasses

1/2 teaspoon mustard seeds

How to make it 1 hour, 30 minutes

1

For poaching: In a very large skillet or roasting pan over moderate heat, bring water, vinegar, and red pepper to a boil. Add ribs and simmer, uncovered, until just cooked through — about 30 minutes. Cool in the liquid.

2

For the marinade: In a large bowl, combine all ingredients. Add ribs, turn to coat, and refrigerate, covered, at least 4 hours or up to 24 hours.

3

Prepare the grill by heating hardwood coals at one end. Place ribs directly over medium coals about 8 inches from the heat. Cover the grill. Grill until ribs form a crust — about 10 minutes. Sprinkle with the 2 teaspoons of salt.

4

Move ribs so they are not over direct heat, brush with marinade, cover, and continue grilling, brushing every 5 minutes with marinade, until ribs are richly browned, crusty, and very tender — about 30 minutes longer.

5

For the sauce: In a small saucepan over moderate heat, bring all ingredients to a boil, stirring. Remove from the heat. Serve at room temperature or chilled as a dipping sauce.

Nutritional Information(per serving)

Calories: 806

Fat: 49g

Saturated Fat: 18g

Cholesterol: 194mg

Sodium: 1,237mg

Carbs: 39g

Protein: 48g

Fiber: 1g

Georgia-Style Sauce for Ribs
Rib lovers expect a bright and tangy flavor with ribs. The perfect way to get it is to mix up a sweet and sour sauce.

Ingredients

1 1/2 cups ketchup

1 cup cider vinegar

1/3 cup vegetable oil

1/3 cup Worcestershire sauce

1/2 cup firmly packed brown sugar

3 tablespoons prepared yellow mustard

3 cloves garlic, minced

1 lemon, cut in half

How to make it

Combine all the ingredients in a nonreactive saucepan, squeezing the lemon into the sauce, then adding and stirring in one of the squeezed halves. Heat slowly — about 10 minutes — to blend flavors. Keep warm and brush lightly over the ribs. Remove lemon half, bring the leftover sauce to a boil, and serve with the ribs at the table. Makes about 3 cups.